Indian Cuisine

Shish Kofta Saag

Shish kofta saag, roti, salad
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“Shish Kofta Saag” did I get your attention yet?

I am a firm believer of creating new recipes from leftover ingredients and funnily enough a lot of times I end up creating more delicious recipes than the original.  This Shish Kofta Saag was definitely one of them! A few weeks ago I made “Shish Kebab” and I had some well a lot of minced lamb from that recipe and I didn’t want to make the same dish again so after raiding my fridge I decided to make something really out of the box and voila Shish Kofta Saag!

“Shish Kofta Saag” is a customisable and easy recipe!

For this Shish Kofta Saag, I used fresh fenugreek leaves (methi) from my garden but you can use any greens you have on hand. The best would be spinach or mustard greens, both these greens will taste delicious in this recipe. If you don’t have this shish kebab mince you can use any mince you have on hand and if you want to be really out of the box might I suggest something? Try making it good quality Italian sausage.

How to serve this Shish Kofta Saag?

Pair this fantastic Shish Kofta Saag with my Pinwheel Parathas or Garlic Naan or a simple paratha, it tastes fantastic. If making parathas is not your jam then serve them with store-bought wraps!

Check out these recipes if you are meat/chicken lover.

Spiced Shepherd’s Pie

Sesame Grilled Chicken 

Nonya Chicken Curry

So let’s get to the recipe!

Shish Kofta saag, roti and salad
Top shot of Shish Kofta Saag
Top shot of roti, Saag kebab, salad
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4.72 from 7 votes

Shish Kofta Saag

Made with Shish kebab mince, this Shish kofta saag is a fantastic dish and utterly flavourful!
Course Dinner, Lunch
Cuisine British, Indian, Turkish
Keyword Culinary Nirvana, Gayatri Singh, Kabab, Mince Mutton, Minced lamb, Seekh Kebab, Shish Kebab, Shish kofta saag
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Gayatri Singh


  • 300 g minced lamb or mutton
  • 1/2 cup green capsicum (bell pepper) small diced
  • 1/4 cup red capsicum (bell pepper) small diced
  • 3 Holland red peppers
  • 3 cloves garlic crushed
  • 2 hot chillies crushed
  • 1 tbsp coriander powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1 1/2 tsp salt
  • 1 tbsp grated green apple
  • 1 tsp lemon zest
  • 2 tbsp breadcrumbs optional

For the gravy:

  • 2 cup fresh fenugreek washed and chopped
  • 1 large onion finely chopped or grated
  • 1 large tomato pureed or finely chopped
  • 3 cloves garlic crushed
  • 2 fresh chillies crushed
  • 1 inch ginger grated
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp each black pepper powder and garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp or to taste salt
  • A few cloves, green and brown cardamom
  • 2 tbsp mustard oil
  • 2 tbsp creme fraiche or heavy cream


  • Mix the minced meat with all the vegetables mentioned above. Using a big knife chop all the vegetables and meat to make sure everything is nicely mixed and there are no big lumps.
  • Now add in the spice powders, garlic, chilli, salt and grated green apple. Mix everything well and keep it in the fridge for a few hours. I usually use the leftover shish kebab mix.
  • Using a paniyaram pan or a normal frying pan, fry the kebabs till they are brown in colour. Keep it aside.
  • In a heavy pan, heat oil and whole spices and let them splutter for a few seconds.
  • Add in the garlic, onion and saute for 5-7 minutes till the onion is golden brown. Add in the chilli paste and all the spice powders except garam masala and fry for another 2-3 minutes.
  • Now tip in the tomato puree, continue to cook for another 5 minutes till you see oil releasing from the side.
  • Tip in the chopped fresh fenugreek, stir it well and cook for 2 minutes. Add in 1/2 cup of water, salt and cover the pot and let it cook for further 2 minutes.
  • Add in the fried kofta, add 1/2 cup of water and let it the koftas cook for further 5-7 minutes.
  • In the last 2 minutes, stir in the creme fraiche or heavy cream. Mix it well and turn the gas off.
  • Serve these koftas with hot parathas or naan.

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